Zolablue Cinnamon Rolls
I plan on making Zolablue's cinnamon rolls this weekend and had a question about mixing technique. When I attended SFBI, they had taught us to hold back sugar and butter when mixing rich doughs until the gluten is fully developed. When the gluten is developed, you can start to mix in the sugar and butter until it is fully absorbed into the dough. The theory behind this is that the high ratios of butter and sugar inhibit gluten development causing longer mixing times = greater oxidation.
I was wondering if anyone has used this technique with their sweet doughs and if you thought it would be appropriate to use with Zolablue's cinnamon rolls. http://elisfoods.wordpress.com/2008/11/20/cinnamon-rolls/